M-Hencha

This is a traditional Moroccan dish the name means "coiled snake" there are different variations, this one is filled with chicken and onions


Dough
3 3/4 cups flour
1 tablespoon salt
1 3/4 cups water

Filling
1pound chicken diced
1large onion
1/2 teaspoon black pepper
1/4 teaspoon saffron
1tsp salt
1/2 tsp cinnamon
1 tsp sugar
1/2 tsp ground ginger
1/4 cup parsley and cilantro minced
1/2 cup water
2eggs

To make the dough you place the dry ingredients in your stand mixer then add the water slowly while stirring until you form a soft dough. Then let mix for 10 minutes. You will need to coat your hands with vegetable oil to get it out of the bowl so it doesn't stick to you, set this aside for 10 minutes while you prep the filling and place it all in a 10 inch skillet with 2 tbls of extra virgin olive oil add everything but the eggs. Let cook for 20 minutes on medium low, add eggs and mix well add about a tbls of water let simmer on low for 20 minutes. While this is cooking form dough into balls about the size of a fist this recipe should make about 9. Melt 1 stick of butter in 1/2 cup of vegetable oil and keep your hands coated well with this mixture when handling the dough. Once the filling is done flatten the dough balls one at a time and fill with 1-2 tbls of filling and roll the dough over the filling to make a snake shape then coil it around itself and secure with a tooth pick. Brush with an egg and place sliced almonds on top and bake until golden brown in a 375 degree oven